Dive into a world of Middle Eastern and Mediterranean flavors with these Sheet Pan Chicken Kefta Wraps. This delightful recipe combines seasoned ground chicken baked to perfection, accompanied by a fresh red onion and tomato salad, all wrapped up in soft flatbread with a luscious roasted garlic sauce. It's an easy and delicious dish perfect for any occasion!
Ingredients
🍗 2 lbs Ground Chicken
🍅 2 tbsp Tomato Paste, Hunt's Tomato Paste
🍅 1 cup Cherry Tomatoes, quartered
🧅 1 large or 2 medium Yellow Onions, grated and squeezed dry
🧅 1/2 large Red Onion, thinly sliced
🧄 8 garlic cloves, minced
🧄 Roasted garlic cloves from 2 garlic heads
🫒 5 tbsp Olive Oil, Filippo Berio Olive Oil
🍃 1/2 cup Fresh Parsley, chopped
🍃 1/3 cup Fresh Cilantro, chopped optional
🌶️ 1 tbsp Paprika total: smoked + regular
🥄 2 tsp Ground Cumin
🌿 1 tsp Ground Turmeric
🌿 2 tsp Garlic Powder
🌿 2 tsp Ziyad Sumac
🧂 4 tsp Salt
🧂 4 tsp Black Pepper
🍋 Juice of 1 lemon
🥄 1/4 cup Mayonnaise,
🥄 1/4 cup Greek Yogurt
Instructions
1- Roast the Garlic:
- Preheat oven to 400°F (205°C).
- Slice the tops off the garlic heads.
- Drizzle with 1 tbsp olive oil and 1 tsp salt.
- Wrap in Reynolds Aluminum Foil, and roast for 45–60 minutes until golden and soft.
- While the garlic roasts, prep the kefta.
2- Prepare the Kefta Mixture:
- Grate yellow onions and squeeze out all liquid using paper towel or cheesecloth.
- In an Oxo Mixing Bowl, combine:
- 2 lbs ground chicken
- 2 tbsp Hunt's tomato paste
- 8 minced garlic cloves
- Spices: 2 tsp smoked paprika, 2 tsp cumin, 2 tsp salt, 2 tsp black pepper, 1 tsp turmeric, 2 tsp garlic powder
- Chopped herbs: 1/3 cup parsley, 1/3 cup cilantro optional
- Grated onion
- Mix with hands using a Le Creuset Wooden Spoon for 2–3 minutes until sticky and well combined.
3- Shape and Oil:
- Spread mixture onto a Cuisinart White Baking Dish in a 1/2-inch (1.25 cm) thick rectangle.
- Score into 1-inch strips using an Ooni Pizza Cutter.
- Drizzle evenly with 4 tbsp Filippo Berio olive oil.
4- Bake and Broil:
- Bake for 12–15 minutes.
- Broil for 2–5 minutes until golden and lightly crisp on top.
5- Make the Fresh Salad:
- In a bowl, toss:
- 1/2 sliced red onion
- 1 cup cherry tomatoes
- 1/4 cup parsley
- Spices: 1 tsp salt, 1 tsp black pepper, 2 tsp Ziyad sumac
- Juice of 1/2 lemon
6- Make the Roasted Garlic Paprika Sauce:
- Squeeze out roasted garlic cloves.
- Mash using a Kuhn Rikon Garlic Press and mix with:
- 1/4 cup Hellmann’s mayonnaise
- 1/4 cup Fage Greek yogurt
- Juice of 1/2 lemon
- 1 tsp paprika
- 1 tsp black pepper
- Stir until smooth and creamy.
7- Assemble:
- Spread sauce onto lavash or pita.
- Add 1–2 strips of chicken kefta.
- Top with salad, and roll tightly.
- For extra crispiness, toast wrap in a lightly oiled skillet for 1–2 minutes per side.
Prep Time: 20-25 minutes
Cook Time: 50-70 minutes
Total Time: 70-95 minutes
Servings: 6 wraps
Calories: ~350-450 per serving
Protein: ~20-25g per serving
Fats: ~20-25g per serving
Carbohydrates: ~25-30g per serving
Equipment: Oxo Mixing Bowls, Kuhn Rikon Garlic Press, Le Creuset Wooden Spoon, Cuisinart White Baking Dish, Ooni Pizza Cutter, Reynolds Aluminum Foil, Wüsthof Chef's Knife, Peugeot Pepper Grinder
Cooking Tips:
- Scoring the kefta before baking ensures even cooking and makes portioning easy.
- Roasting garlic softens the flavor, making it sweet and mild.
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YouTube channel - Ben Chelin: https://www.youtube.com/@recipeincaption